Best Pear Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients:
For the Roasted Pear Vinaigrette:
1 large ripe pear, peeled, cored, and cut in half
1/3 cup olive oil, plus 1 teaspoon olive oil, divided
1 tablespoon fresh lemon juice
2 tablespoons champagne vinegar or white wine vinegar
1 clove garlic, minced
1 tablespoon finely chopped shallot
2 to 3 teaspoons of honey
Kosher salt and freshly ground black pepper, to taste
For the Salad:
1 head Red Leaf or Romaine Lettuce, washed and roughly chopped
2 ripe pears, cored and thinly sliced
1 cup candied walnuts
1/3 cup crumbled blue cheese or Gorgonzola cheese
ÂĽ red onion, thinly sliced
1/3 cup pomegranate arils
Directions:
Preheat the oven to 425 degrees F.
Place the pear halves on a baking sheet and drizzle with 1 teaspoon of olive oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.
To make the vinaigrette, place the roasted pear, remaining â…“ cup olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper in a blender. Blend until smooth.
To assemble the salad, place the lettuce in a large bowl. Top with the sliced pears, candied walnuts, blue cheese, red onion, and pomegranate arils.
Drizzle with roasted pear vinaigrette and toss. Serve immediately.
Notes:
How to Store:
Vinaigrette: Store in an airtight jar in the refrigerator for up to 5 days. Shake before using.
Candied walnuts: Keep in a sealed container at room temperature for up to a week.
Salad: Best assembled fresh. If you have leftovers, store undressed salad components in separate containers and refrigerate for up to 2 days.
Tips for Making the Best Pear Salad:
Roast the pear ahead of time for the vinaigrette and let it cool completely before blending.
Use a high-speed blender to get the dressing silky smooth.
Taste the vinaigrette before dressing the salad—you might want a touch more honey or vinegar depending on your pears.
Make the candied walnuts in advance – They store well for up to a week in an airtight container. Having them ready to go makes salad assembly super quick! You can wwap in candied pecans; they work just as well and add a cozy, nutty richness that pairs beautifully with the pears and blue cheese. You can also use store-bought nuts if you are short on time!
Use a mandoline for slicing – It helps get ultra-thin, even slices of pear and red onion for that restaurant-style presentation.
Mix up the greens – A blend of red leaf, arugula, and baby spinach adds even more texture and flavor.
Serve on a platter – Instead of tossing, try layering the ingredients on a big platter for a stunning presentation—then drizzle with the vinaigrette just before serving.
Add protein – Grilled chicken, roasted turkey, or even prosciutto turn this side into a full meal.
Assemble just before serving to keep the lettuce crisp.
Nutritonal Facts:
Calories: 302.79kcal, Carbohydrates: 26.3g, Protein: 3.82g, Fat: 21.19g, Saturated Fat: 3.09g, Cholesterol: 5.63mg, Sodium: 191.16mg, Potassium: 150.63mg, Fiber: 4.3g, Sugar: 18.02g, Vitamin A: 284.33IU, Vitamin C: 6.22mg, Calcium: 58.81mg, Iron: 0.63mg
Recipe courtesy of Two Peas and Their Pod.com
